This Easter, you deserve to rest, relax, and enjoy a special treat. Every time you open your heart with a kind donation, you help provide healthy meals to families facing hunger. You make everything we do possible, and for that, we are so grateful. That is why we are sharing one of our favorite recipes from our Nutrition Services team!

Please enjoy this healthy treat with your loved ones.

Veggie Filled Egg Muffins
These egg muffins make for a quick and easy make-ahead breakfast that is filling and full of vegetables. They are a great option for adults and kids, and they can be modified to satisfy anyone’s taste buds.
Ingredients
3 cups mixed vegetables (e.g. peppers, mushrooms, asparagus, spinach, tomatoes, broccoli, green onions, zucchini)
12 eggs
Salt and pepper, to taste
1 tsp garlic powder
1 tsp onion powder
Nonstick cooking spray
¼ cup milk or milk substitute
1 cup shredded cheddar cheese or cheese of choice
Instructions
1. Preheat oven to 350°F.
2. Lightly coat muffin tin with nonstick cooking spray.
3. Dice vegetables of choice.
4. Divide vegetables and cheese evenly between 12 muffin tin cups.
5. Combine eggs, milk, garlic powder, onion powder, salt, and pepper in a large bowl; mix well.
6. Pour eggs evenly over each muffin tin cup.
7. Bake for 20-25 minutes or until set.
8. Let muffins cool & enjoy!
Notes
Any preferred vegetables, cheeses and seasonings can be used in this recipe.
Cooked breakfast sausage, ham or bacon can be added for an extra punch of protein.
Egg muffins can be stored in an airtight container in the refrigerator for up to 4 days.
Egg muffins can also be stored in the freezer by wrapping individually in plastic wrap and placing in a ziptop bag for up to 3 months.